Mohammedan Firepot Food

MONGOLIAN FIRE POT BEEF FILLET

Steps:

• Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes.
• Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes.
• When the beef has reached medium rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced.
• While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.

MOHAMMEDAN FIREPOT

Steps:

• NOTE: The liver is cooked lightly, the kidneys longer. THE COOKING TECHNIQUE: The diner picks up whatever ingredients he wishes (meat, poultry and seafood at the beginning of the meal vegetables toward the end) and dips that ingredient into the section of the firepot directly in front of him. He may plunge the raw ingredient, as is, into the broth, or dip it first in a mixture of cornstarch, soy sauce and sherry. As soon as the meat changes color·-or any other ingredient is cooked to his taste-he removes it and either eats it directly or dips it in a sauce mixture he has prepared in his own bowl.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

MONGOLIAN FIRE POT

Steps:

• Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
• Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
• Your guests spear and cook their food with fondue forks.
• Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
• We also provided chopsticks for eating with.
• Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
• If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup.
• End the meal with fortune cookies and green tea ice cream.